Perfect Sping Quickbread

Lori from The Recipe Girl is one of my biggest inspirations, and she has become one of my internet foodie friends. Lori actually has two websites - one is her food blog and the other is her recipe database. It is really inspiring and cool that Lori decided to take a class one day and figure out how to create a website that has become so incredibly popular. Even though her blog is newer, it already seems to be one of the busiest on the web! Better yet, Lori's recipes and reviews are very reliable and easy to follow. I am flattered that Lori always makes time to come visit my site and comment - it is a huge compliment to me.

I recently visited The Recipe Girl and noticed a recipe for Peanut Butter Chocolate Chip Banana Bread. It looked really good... except I don't really love those flavors together. So instead, I headed over to the Brunch-Quickbreads section of Lori's recipe site. I found the best recipe for Banana Blueberry Bread ever. It is moist and tender, with subtle banana flavor and beautiful blueberries throughout. This bread was snatched up by my co-workers in record time, which was good for me because I was in danger of eating the whole loaf on my own! I threw the ingredients together after working out in about 10 minutes and about an hour later I had freshly baked Banana Blueberry Bread scenting my kitchen. I think my house smelled better after baking this bread than it ever has before.

Thanks Lori!!

Banana Blueberry Bread
from RecipeGirl.com

Delicious with fresh, plump blueberries...

1 ¾ cups sifted flour 2 tsp baking powder ½ tsp salt ¼ tsp baking soda 1/3 cup butter 2/3 cup sugar 2 large eggs 1 cup mashed ripe bananas (I used 2 bananas) 1 cup fresh blueberries (I used frozen)

1 Preheat oven to 350 degrees F. Grease 9x5" loaf pan. 2 Sift first four ingredients (dry) into a small bowl. Set aside. 3 In a large bowl, beat butter until creamy. Then beat in sugar until light and fluffy. Add eggs, beating in one at a time. Add dry ingredients and then banana. 4 Carefully stir in blueberries. 5 Pour batter into prepared loaf pan and bake 50 minutes. A toothpick inserted into the center should come out clean. (My bread was a little hard to judge- it probably could have cooked an additional 5-7 minutes.) 6 Let sit for 15 minutes, then remove from the pan to a wire rack to cool.